Fleischkause - Bavarian meat loaf

Category: Meat dishes
Kitchen: german
Fleischkause - Bavarian Meat Loaf

Ingredients

Lean mince (beef / pork 50/50) 800 g
Skinless bacon (raw smoked, boiled smoked, or fresh) 200 g
Salt 2 tsp
Ground black pepper taste
Dried marjoram 1 tsp
Nutmeg 2-3 pinches
Bulb onions 1 PC.
Ice water (or crumb) 250 ml
Corn starch 2 tbsp. l. under the knife
Chopped crackers 1 tbsp. l.
Butter for greasing the mold
Hot ketchup or tomato. paste 2 tbsp. l.
Caraway taste

Cooking method

  • - Scroll the meat with bacon through the meat grinder twice.
  • - Fry part of the onion in butter until golden brown.
  • - Add all the onions and all other ingredients to the minced meat and 1 tbsp. l. ketchup. Mix the minced meat in the processor until the so-called threads are formed. Beat minced meat with your hands. Put in a greased form, tamp well, knock, shake with the form so that all the air comes out of the minced meat and leave to cool for at least four hours.
  • - In the refrigerator, the minced meat will thicken and ripen.
  • - We take the minced meat out of the refrigerator and make shallow cuts with a knife and grease with a spoon of ketchup. (You can mix ketchup with a little starch.)
  • - We bake at 170 gr. depending on the size of the molds. I used small ones, baked for 40 minutes. Do not overdry!
  • Fleischkause - Bavarian Meat Loaf
  • Fleischkause - Bavarian Meat Loaf
  • Fleischkause - Bavarian Meat Loaf
  • Fleischkause - Bavarian Meat Loaf
  • - After baking, the bread can be spread hot again with ketchup for beauty.
  • Fleischkause - Bavarian Meat Loaf
  • - Better cut after cooling!
  • - Serve well with sweet and sour cabbage. https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=396406.0

Note

"This is one of the versions of the famous German meat bread" Leber käse "(German for" liver cheese "). Leber käse is a popular dish in southern Germany, Austria and some cantons of Switzerland. Fragrant, compact pink-colored meat bread is made from finely chopped beef, pork, bacon and onion. Traditionally baked in rectangular bread tins until golden crispy. The amount of liver in the minced meat depends on the region of the country. The Bavarian version of this recipe completely excludes the liver and cheese from the ingredients and is called "Fleischkäse" 🔗)
I have introduced small nuances, peeped in other recipes for meat bread.
We liked this option because it does not resemble cutlets in either taste or appearance.

ang-kay
Olya!The beauty!!! Show the cut!
Rada-dms
ang-kay, there were guests yesterday - there is no normal cut, it was not rubber, so a little crumbling (I had to cut it hot), that's just bread, but meat. I think the result is very much tied to the quality of the meat, in contrast to the cutlets.
I discovered the world of meat loaves for myself - I used to look with disdain at these recipes!
MariV
Ol, and Ol - Leber, as she correctly noted, is a liver! And de liver .......?
Rada-dms
MariV, so I myself figured it out for a long time, but it turned out that it was the Bavarian version that was made without a liver and without cheese.

The Bavarian version of this recipe completely eliminates liver and cheese from the ingredients and is called "Fleischkäse" 🔗)
MariS
Rada-dms, so you are Ol too ?!
I have been looking for a recipe for meat bread for a long time, and here it is! Thank you, very interesting recipe.
I would also try with the liver ...
Rada-dms
MariS, Rada is a tribute to my great-great-great-grandmother of Polish blood, I hide under a pseudonym for work. I’ve got used to it, and they call me that from time to time.
I looked at a very interesting one more bread, with chicken, I will try. But the bread is meat. '' It's still closer in American cuisine, as I understand it.
MariV
Quote: Rada-dms

MariV, so I myself figured it out for a long time, but it turned out that it was the Bavarian version that was made without a liver and without cheese.

The Bavarian version of this recipe completely eliminates liver and cheese from the ingredients and is called "Fleischkäse" 🔗)
Of course, fleisch keze is meat cheese, and leber keze is liver cheese ...
IvaNova
So I discovered meat loaves for myself
A sincere "bread" turned out. After aging, it does not crumble at all, it is cut thinly. I take in "permanent". Thank you!
Don't beat me for the quality of the photo, I'm even more wonderful a photographer than a cook
Fleischkause - Bavarian Meat Loaf
Rada-dms
IvaNova, Ira! It turned out so beautiful !!! I am just out of hunger, so I almost faint !! : girl_love: Such an appetizing photo can be put in close-up! Fair! : Friends: Thank you again for trusting and advertising the recipe so beautifully !!!

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